Baingan ka Khatta is a traditional Hyderabadi curry recipe where eggplants are cooked in spicy and tangy onion, tomato, and coconut-based gravy. Here is how to make it (vegan, gluten-free).
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About Baingan Ka Khatta
Baingan Ka Khatta is a traditional Hyderabadi curry where eggplants are cooked in a tangy and spicy gravy made using onions, tomatoes, fresh coconut, and a few other simple ingredients.
It is popularly made for special occasions like weddings, and house parties, or for festivals like Eid or Diwali.
This vegan and gluten-free recipe can be easily doubled or tripled if making it for a crowd.
I make this recipe in a traditional pressure cooker but you can make it in a pan over the stovetop or in an instant pot.
Here are some more Hyderabadi recipes that you may like
Ingredients
For The Paste
To make the curry paste, you will need skinless peanuts, grated fresh coconut, fresh tomatoes, red onions, and a few whole spices like cumin seeds, cloves (laung), and black peppercorns (kali mirch).
For The Curry
Brinjal (Eggplant, Baingan) – This curry is traditionally made using small brinjals. If they’re not available, then use the large one cut into chunks.
Spice Powders – You will need basic spice powders like coriander powder, turmeric powder, Kashmiri red chili powder, and cumin powder.
Others – You will also need vegetable oil, brown mustard seeds, red onions, curry leaves, ginger-garlic paste, salt, tamarind pulp, and jaggery.
Serving Suggestions
This curry is best served with Roti, Naan, or Lachha Paratha.
You can also serve it with Bagara Rice or any other lightly spiced pulao like Bengali Veg Pulao, Gobi Pulao, or Restaurant Style Vegetable Pulao.
Storage Suggestions
This curry can be stored in an airtight container in the refrigerator for up to 4 days.
You can also freeze it for up to 3 months.
Thaw and reheat until nicely hot before serving.
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Recipe Card
Hyderabadi Baingan Ka Khatta Recipe
Ingredients
For The Masala Paste
- ½ cup grated fresh coconut (packed)
- 2 tablespoons skinless peanuts
- 1 cup chopped tomatoes
- ¼ cup chopped red onions
- 1 teaspoon cumin seeds
- 2-3 cloves (laung)
- 3-4 whole black peppercorns (kali mirch)
For The Curry
- 1 pound small brinjal (eggplant, baingan) (500 g, cut into 4 pieces but attached at the top, soaked in water)
- 4 tablespoons vegetable oil
- 1 teaspoon brown mustard seeds
- ¼ cup chopped red onions
- 15-20 curry leaves
- 2 teaspoons ginger-garlic paste
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon tamarind pulp
- 1 teaspoon crushed jaggery
Instructions
Make The Masala Paste
- Add all the ingredients to a blender along with ½ cup of water and blend to make a smooth paste.
- Scrape the sides of the blender a few times while making the paste.
Make The Curry
- Heat vegetable oil in a pressure cooker over medium-high heat.
- Once the oil is hot, add mustard seeds and let them crackle for 3-4 seconds.
- Add onions and curry leaves to the cooker and fry for a minute.
- Add ginger-garlic paste and the masala paste that we made earlier and cook for 2 minutes, stirring frequently.
- Now add coriander powder, turmeric powder, red chili powder, and cumin powder, and cook until the oil starts to separate from the sides of the pan. Stir frequently.
- Add the brinjal, 1 and ½ cups of water, and salt and mix well.
- Close the lid of the cooker and cook on high heat for 2 whistles.
- Remove the cooker from the heat and let the pressure release naturally.
- Open the lid and add tamarind pulp and jaggery and cook for 2 minutes on low heat.
- Check for salt and add more if needed.
- Serve hot.
Did you make this recipe? Let me know!